Chicken Satay (Better Than Takeout, Ready in 30)

Satay is proof that peanut butter belongs in savory food.

These skewers are juicy, slightly sweet, and packed with coconut and turmeric. The peanut sauce is creamy, spicy, and dangerously spoonable. Fire up the grill or a skillet—dinner is 30 minutes away.

Ingredients

Serves 4 (makes 12 skewers).

For the Chicken:

• 1.5 lbs (700g) boneless chicken thighs, cut into 1-inch strips
• ½ cup coconut milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 2 cloves garlic, minced
• 12 bamboo skewers (soaked in water 30 minutes)

For the Peanut Sauce:

• ½ cup creamy peanut butter
• ½ cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sriracha or red curry paste
• ¼ cup warm water (to thin)

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, whisk coconut milk, soy sauce, fish sauce, brown sugar, turmeric, curry powder, and garlic.
2. Add chicken strips. Coat well. Marinate for 15 minutes (or up to 8 hours in the fridge).

Step 2: Make Peanut Sauce

1. In a small saucepan over low heat, whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and sriracha.
2. Add warm water slowly until desired consistency (thick but drizzle-able). Keep warm.

Step 3: Skewer the Chicken

1. Thread each chicken strip onto soaked skewers, weaving back and forth.

Step 4: Cook the Satay

1. Grill: Medium-high heat, 3-4 minutes per side.
2. Pan: Heat oil in a skillet over medium-high, cook 3-4 minutes per side.
3. Broil: 4-5 minutes per side on a foil-lined baking sheet.

Step 5: Serve

1. Serve hot skewers with peanut sauce on the side. Garnish with crushed peanuts and lime wedges.

Summary

Prep Time: 15 minutes | Marinate: 15 minutes | Cook Time: 8 minutes

Total Time: 38 minutes (hands-on: 23)

Yield: 12 skewers (serves 4)

Difficulty: Easy

Storage Notes

Fridge (cooked): Keeps 3 days. Reheat in a skillet or air fryer for best texture.

Fridge (marinated): Raw marinated chicken keeps 24 hours. Ready when you are.

Peanut sauce: Fridge 1 week. Reheat with a splash of water or coconut milk.

Freezer: Cooked satay freezes 2 months. Reheat from frozen at 375°F for 10 minutes.